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Merck
CN

W321206

trans,trans-2,4-Nonadienal

≥89%, FG

Synonym(s):

(E,E)-2,4-nonadienal, trans,trans-2,4-nonadiene aldehyde

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About This Item

Linear Formula:
CH3(CH2)3CH=CHCH=CHCHO
CAS Number:
Molecular Weight:
138.21
FEMA Number:
3212
Council of Europe no.:
732
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.194
EC Number:
227-629-5
NACRES:
NA.21
MDL number:
Organoleptic:
fatty; green; melon; floral
Grade:
FG, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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SMILES string

[H]C(=O)\C([H])=C([H])\C([H])=C(/[H])CCCC

InChI

1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+

InChI key

ZHHYXNZJDGDGPJ-BSWSSELBSA-N

biological source

synthetic

grade

FG, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

>1 (vs air)

assay

≥89%

refractive index

n20/D 1.5207 (lit.)

bp

97-98 °C/10 mmHg (lit.)

density

0.862 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty; green; melon; floral

Quality Level

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Biochem/physiol Actions

Odor at 1.0%
Taste at 2 ppm

Other Notes

Natural occurrence: Avocado, Brazil nut, caviar, cooked beef, chicken and pork, cooked lamb/mutton, fish, milk and roasted peanut.

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup


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Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 58-58 (2005)
Pascal Fuchsmann et al.
Journal of chromatography. A, 1601, 60-70 (2019-06-11)
Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining

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